Tuna and Potato Salad with Green Peas and Egg

This has become my favorite meal to assemble--it can hardly be called cooking, because it's so easy to throw together. I rarely plate meals (when I'm hungry...I'm just hungry....) but this is just weirdly kind of fun to put together. The recipe below serves two.

2-3 potatoes, baked (or nuked)
1 can tuna packed in olive oil (or other really good quality tuna)
olive oil for drizzling (optional)
1/2 c frozen green peas, thawed and ready to serve
2 hard boiled eggs, quartered
sea salt & pepper

On each plate, layer in this order: baked potato (flattened slightly so that it acts as a base), chunks of tuna, a drizzle of olive oil as you like, a sprinkling of peas, and four wedges of egg. Season with a little sea salt and pepper.

Tastes best eaten outside...and followed with a chunk of dark chocolate for dessert!

Eggplant and Goat Cheese Calzones

There is something so comforting about a calzone, hot little pocket of savory wonderfulness! I picked up a couple Japanese eggplants over the weekend at Mitsua, and made this in an effort to use them while still fresh. Pleased with how they turned out, I will definitely make them again---and am excited about endless variations! I think a cheese of some sort is a must, it sort of binds everything together. But then again, I bet a curry filling would work too...

2-3 Japanese eggplants, cut into 1/4" slices
1 onion, thinly sliced
2 cloves garlic, chopped
4-5 oz goat cheese
2 slices chopped bacon or pancetta
1 recipe fantastic pizza dough (or buy it ready-to-go)

After you've mixed up the dough, and while its in the 20-minute rest phase:

Brush both sides of the eggplant slices with olive oil and grill until lightly browned. Note: when I made this, it was rainy and nasty outside and therefore using the "real" grill was beyond hope. I used a non-stick grill pan on the stovetop instead. Worked great.

Brown the bacon/pancetta (add a little olive oil if you need to), then add onion and garlic. Cook until softened.

Combine the bacon/onion/garlic mixture, eggplant, and goat cheese in a bowl. Mix so that the goat cheese is thoroughly distributed.

Divide dough into 8 pieces (cut the ball of dough in half... then in half again... then in half again... etc etc). Roll into circles about 6" in diameter. Place a couple tablespoons of the filling on each (evenly distribute the filling among the eight dough circles).

Fold each dough circle in half over the filling, so that it becomes a half-moon shape. Then, with your fingers, roll the bottom edge of the circle over the top edge to seal--or just press edges together. The idea is to seal it up like a big pocket, however you want to achieve it is up to you.

To bake, I usually use a pizza stone but a regular baking sheet is fine. Bake at 400 degrees for about 20 minutes, or until nicely browned.

Comfort Food: Beef Stroganoff

The night I made this, it was cold and damp outside... enter more comfort food!

My cooking ways have given way to heartier meat dishes this season; the beef I purchased for this was a single pound of hormone-free extra lean stew meat (perfect for high pressure cooking, so that it gets tender). It was easy to fill in the gaps with a bunch of cremini mushrooms, straight from an Illinois farm. Next time, though, I'd like to double the recipe.

This dish was prepared in a pressure-cooker; though I haven't tried it, I'm sure it would also work on the stove top or a cozy baking dish.

1 lb beef stew meat
3 T olive oil
2 T flour
1 onion, chopped
2 cloves garlic, pressed or minced
1 c broth (I used a veg bouillion cube)
1 T Worcestershire sauce
1 c sour cream
sea salt & pepper
egg noodles, cooked for serving
paprika for garnish (optional)

In the bottom of the pressure cooker, brown the meat in the oil. Add onions, cook about a minute. Add flour, and coat beef and onions. Add the rest of the ingredients, except the sour cream. Seal the lid and start building pressure inside the cooker. Once the pressure has built up, let it cook for about 20 minutes. After the pressure has been released, stir in the sour cream and season. Serve with the cooked egg noodles, and sprinkle with a little paprika.

Beet Latkes

Our most recent CSA delivery included, oh yes, more beets. I swear, we have had the most varied diet this past summer by being exposed more veg like this. It helps that they are such a beautiful color! These latkes are best when eaten right away...don't let them get too cold.

4 c coarsely peeled & shredded beets (food processor works great)
1/4 c flour
1-1/2 tsp salt
3/4 tsp baking powder
3/4 tsp cracked black pepper
2 eggs, lightly beaten
oil to fry

Press water out of the beets (note: if you do this with your hands, wear gloves!--I used a spatula and a colander) and set aside. In a separate bowl, sift together flour, salt, baking powder, and pepper. Mix in beets and eggs.

Fry in 1/4 c amount, spread to about 3-4 inches round and cook 4-5 minutes on each side. Serve with sour cream and more cracked pepper.

Spaghetti and Meatballs

When I asked John, what should I write about spaghetti and meatballs?... The response I received was “They're SO good..." And, simply put, that is the best way to describe this classic dish. I usually purchase a jar of marinara sauce, but this time I happened to have a bunch of fresh tomatoes. What to do? Make sauce, of course.

Slow-cooker Marinara Sauce
6 fresh tomatoes (peeled, seeded, chopped)
1 T olive oil
1 T butter
1 onion, chopped
1 red bell pepper, chopped
1/4 tsp Italian seasoning
1 bay leaf
1 T tomato paste
1/8 tsp cayenne pepper (optional)
sea salt & pepper (to taste)

Cook onion & red bell pepper in olive oil until softened. Put this, the tomatoes, and rest of ingredients into a slow cooker. Cook on low for 6-8 hours. You may need to add a little more water to this, depending on how juicy the tomatoes are; the mixture could dry out. After the full cooking time, puree the mixture (if you don't like chunks) in a food processor and keep warm. You could also add other veg to this, like zucchini or carrots.

Meatballs
1 lb ground beef
1 c fresh bread crumbs
1 T dried parsley
2 T parmesan cheese
1/4 tsp garlic powder
1 egg
sea salt & pepper

Mix and form into 1-1/2" balls. Brown in a skillet. Mix with marinara sauce in a saucepan and heat thoroughly until the meatballs are cooked through.

Serve over spaghetti!

Salmon Burgers, Harumi-Style

Oh, my...has it really been so long since my last post? So much has happened in our little corner of the food world. For starters, we received our second Fresh Picks delivery last Saturday filled to the brim with goodies (and from which peach cobbler and rosemary potatoes emerged). I think it has actually changed, for the better, the way we are eating. And, I might add, it is much easier to plan menus around a central group of organic produce and round it out with proteins and starches.

This recipe is adapted from Harumi Kurihara's book and is supposed to also have ground pork in it (I found my copy of this book second-hand; it's apparently a former NYC public library resident). The addition of pork sounds delicious... it is only because of my lack of desire to battle traffic that it was omitted at the time.

12 oz fresh salmon
1/2 small onion, finely chopped
1 T butter
1 small potato, peeled & chopped
4 oz ground pork
1 egg, beaten
salt & pepper
veg oil

Dressing:
3 T soy sauce
1 tsp chili sauce (or Asian style chile paste--I just used the Louisiana hot sauce I had in the fridge)
1 T lemon juice
sugar to taste
finely chopped cilantro
(other suggested toppings are mayonnaise & freshly cracked black pepper, or pesto)

Remove bones and skin from salmon (or, better yet, buy it that way). Chop finely until it is almost ground.

Microwave potato until cooked, then mash and cool. Do not add milk or butter or anything like that. Meanwhile, saute onion in the butter until softened, but still somewhat crisp. Cool.

Mix salmon, pork, onion, potato, beaten egg, and season with salt and pepper. Fry in veg oil in batches (makes about 10-12 burgers). About 2-3 minutes on each side, depending on how large you made them.

While the burgers are frying, mix together the dressing ingredients. To serve, spoon dressing over the burgers .

Kimchi-Tofu Soup

I've been interested in Korean dishes the past few days; this soup is made primarily of kimchi (Korean fermented cabbage...spicy!) and tofu. It's really easy to make, and there are a variety of different kinds of kimchi in grocery stores. Some are spicy, some garlicky, and others very mild. Serve this over rice and it's a meal in itself.

5-6 cups chicken stock (homemade!)
1/4 c soy sauce
1-1/2 c kimchi, coarsely chopped
1 c mushrooms, thinly sliced
1/2 c scallions, thinly sliced
1 tsp ginger root, finely grated
8 oz firm tofu, cut into cubes (soft tofu will fall apart)

Bring stock and soy sauce in a soup pot and bring to an easy boil. Add kimchi, tofu, mushrooms, scallions, and ginger. Simmer for about 20 minutes (a little longer won't hurt). Serves 4.

Korean Vegetable Pancakes

This past Saturday morning was spent at our local farmer's market in Printer's Row. We bought way more than anticipated, and my bike basket had almost reached maximum load. In a quick decision to use some of the fresh veggies (and give in to our cravings for Korean) I decided to try this out. The dipping sauce is essential...I think these have become a household staple!

Korean Vegetable Pancakes
1 red bell pepper, cut into thin strips
1 carrot, cut into thin strips
1 zucchini, cut into thin short stripes
2 green onions, thinly sliced
1 T sesame oil
2 eggs
1 c flour
3/4 c water
canola oil

Wash & prep the veggies. Mix together flour, eggs, and water. Heat the sesame oil in a pan and lightly stir fry the veggies until tender. Set veggies aside in a separate bowl to cool.

In the same pan (clean off if there are veggie chunks) heat up a few tablespoons of canola oil over medium-high heat. Place small mounds of veggies in the pan and then pour a small amount of batter over them. Cook on one side until browned, then flip. I found that the pancakes fell apart slightly with this flipping action, but settled together nicely once cooked on both sides.

Keep warm and serve.

Dipping Sauce
1/2 c rice vinegar
1/4 c soy sauce
1 tsp sesame oil
2 T sugar
1 T grated ginger root
1 clove garlic, pressed
1 green onion, thinly sliced
1 tsp red pepper flakes

Mix together and let stand for while you prepare the pancakes.

The Road to Portobella Burgers

Before I type any other words, I must say this: I just finished reading I Like You by Amy Sedaris and it is freaking hilarious. And simply put, awesome. It is probably the best food/cooking/entertaining book I have read in a long, long time. Ms. Sedaris, please start a magazine, too!! Then I may finally subscribe to one.

Okay, now on to the reason for the oddball photo above (I say oddball only because it doesn't do this dish any justice). The other night, portobella mushroom burgers just sounded good. The trick is to marinate it before cooking. As for the toppings--sadly, the only burger-appropriate toppings I could locate in our fridge were goat cheese (yum!) and red onion (passable). Use whatever you like.

4 portobella mushrooms
1/4 c balsamic vinegar
2 T olive oil
1 tsp Italian season (I tend to skimp on this--too much can be overpowering)
1 clove garlic, pressed
sea salt & pepper, to taste
goat cheese or other cheese
buns

Clean the mushrooms up, and place smooth-side down on a shallow plate or baking dish. Mix the vinegar, oil, and seasonings and pour over the shrooms. Let stand for about 10-15 minutes, turning over twice to evenly distribute the liquid.

Preheat a grill or broiler to medium-high. If grilling, be sure to brush grate with oil; if broiling, line a pan with foil because this can get messy. Grill/broil on each side for about 5-8 minutes. Brush with more marinade if needed.

For the last few minutes of grilling, add cheese. Serve on buns with more toppings!

Ichiban Eggplant Pizza

What does one do with an ichiban eggplant? I asked myself this very question as I harvested our very first little eggplant. It was almost a sad harvest, as the eggplant had looked so cozy nestled in among the plant's leaves. All's well that ends well, though—this pizza was a delicious solution to the conundrum.

1 japanese eggplant, sliced into 1/8" rounds
1 red bell pepper, julienned
1 small head broccoli, cut into slivers
1 medium sweet onion, sliced
4-5 oz goat cheese
2 T pressed garlic
1 T red pepper flakes
olive oil

1 pizza crust

First, toss the eggplant and red pepper with olive oil, salt & pepper. Broil for about 3 minutes, turn pieces over, and broil another 3 minutes (more or less--you want them to be just slightly undercooked). Set aside.

Meanwhile, carmelize the onions in a little olive oil (sprinkle with salt & pepper); when they are browned, add the broccoli and cook for just a few minutes. Do not overcook the broccoli! Remove from pan and set aside.

Heat about 2 T of olive oil in the pan, and cook garlic & red pepper flakes for about 30 seconds. Remove from pan and set aside.

Pre-heat over to 350 degrees.

Now is the fun part, getting your hands into it! Smear the pizza crust with some olive oil. Then, layer on the eggplant, red bell pepper, broccoli, and onion. Dot with pieces of goat cheese. For the final step, sprinkle the garlic mixture over everything.

Bake for about 20 minutes, or when the crust becomes a nice golden brown.

The Teriyaki Experiment

One of my favorite addictions is watching cooking shows on public television. For a couple of reasons (well, principle & price) we don't have cable, so I'm not privy to Food Network programming. However, whether it be Scandinavian Cooking, Oregon foodies or French fast food, I'm perfectly at home in front of Channel 11 on a lazy Saturday.

It was one of those easy Saturdays that I happened to watch America's Test Kitchen, and they were cooking from-scratch Chicken Teriyaki. It looked delicious. If I could smell and taste through a television (a la Charlie and the Chocolate Factory) I'm sure it would have been a heavenly experience indeed.

Now, I don't mind eating chicken but having to handle it raw throws my nerves into a spastic fit. I simply can't stand it; it once mingled with the scent of raw onions on a wooden cutting board and ever since that frozen moment in time I don't cook raw chicken at home (unless absolutely necessary; there's nothing shameful about a rotisserie bird). It was with this revulsion in mind that I chose to make from-scratch teriyaki with tofu. Why couldn't it work? Cook some rice, fry up the tofu, and top with the sauce. The results were fantastic!

Rice, Japanese-style
2 c short grain rice (rinsed under cool water & drained)
2-1/2 c cold water
Combine in a 2-quart saucepan (that has a tight-fitting lid) and bring to a boil. Once boiling, lower the heat to almost nothing, top it with the lid, and simmer for 15 minutes. After the timer goes off, turn the heat off and let sit another 10 minutes.
Note: Begin cooking the rice before the other stuff, as it takes at least 25 minutes.

Fried Tofu
1 block of tofu, frozen for 24 hours, thawed in the fridge, and then pressed (makes for better texture)
canola oil
Slice the tofu, and sprinkle with a tiny bit of sea salt. Heat oil in a heavy pan, and add tofu. Cook about 3-5 minutes until browned & crisp, then flip and do the same on the other side.

Teriyaki Sauce
In a saucepan combine:
1/2 c soy sauce
1/2 c sugar
1/2 tsp freshly grated ginger
1 garlic clove, pressed or minced
2 T mirin
1/2 tsp corn starch
In a small saucepot over medium heat, combine the soy sauce, sugar, ginger, and garlic. Stir to dissolve the sugar. In a small bowl, dissolve the corn starch in mirin, and add to the pot. Boil for about 3-4 minutes, until reduced and thickened to a glaze-style sauce.

Serve the tofu over rice, and drizzle with teriyaki sauce.

Moroccan Stew

We've decided to try a few new vegetarian entrées, after a disastrous night of hot dogs and potato salad. Sure, the pups were kosher but still processed with plenty of...stuff. Whatever that is.

This Moroccan-ish stew was surprisingly good. I think any vegetables could be used; some of my measurements are very approximate...use what you have and whatever you can get your hands on! Perfect food after a day at the farmer's market.

Moroccan Stew
1 T olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 tsp ground cumin
1 tsp ground chili pepper
1 tsp red pepper flakes
1 tsp ground coriander
1 28-oz can stewed tomatoes with juice (or whole peeled tomatoes, run briefly through a blender)
1 red pepper
1 small zucchini
1 handful chopped cauliflower (more or less)
3 cups shredded cabbage
1/4 c seedless raisins
1 15-oz can chickpeas (or 1-1/2 c cooked)
sea salt & pepper

1 c couscous
1-1/2 c water

Begin by heating the olive oil in a pot and add the cumin, chili pepper, red pepper flakes, and ground coriander. Cook for 2-3 minutes until fragrant. Add the onion and garlic, and cook until translucent. Add tomatoes, simmer for 3-5 minutes.

Add the rest of the vegetables, raisins, and chickpeas. You might want to add about 1/2 c water if the mixture seems too dry (keep in mind, as the veggies cook down, they'll release water and the mix will become more "stew-like"). Top and simmer for about 20 minutes.

While the stew is simmering, get the couscous going. Package directions may differ; I buy mine in bulk and use this method. Bring water to a boil, add a dash of sea salt. Stir in the couscous, top with a tight fitting lid, and turn off the heat. Let this sit at least five minutes, then fluff with a fork.

Check the stew for doneness (veggies tender) and season to taste. Serve the stew over couscous.

Summertime Foods (Part 1): Black Beans

Each day this week, the temperature has increased a few degrees and I'm scrambling to collect recipes that require little to no actual heat. I'm not into the raw food lifestyle, so mostly I am paying attention to dishes that can be grilled or salads hearty enough to be a main dish.

We eat a lot of black beans. In fact, I rarely buy any other variety. Once I have a pressure cooker, I'll be cooking them myself but in the meantime they must be purchased in cans. An absurd thing I noticed one day was the addition of high fructose corn syrup or other additives in canned beans. Why?? Fortunately, the store we shop at has its own organic brand (only a few cents higher in cost), which has only the addition of sea salt and water. Perfect.

An amazing black bean salad recipe can be found at Simply Recipes; we had this a few nights ago (made without any changes to the original recipe) and there were no leftovers to spare. It is delicious, and with the exception of the beans, mostly raw. I served this with grilled sweet potatoes and it was sooooo great on a warm evening.

I'm very excited about my recipe below, but it makes sense on a hot day only if the patties are grilled. I've tried a few burger recipes in the past, and usually they are tasteless with a weird texture. These are fresh tasting and hit the spot:

Black Bean Patties
1 15-oz can black beans (drained & rinsed, mash with a fork)
about 1/2 c shredded carrot
1/4 c red onion, finely chopped
small handful of chopped cilantro
3/4 c frozen corn (rinse under cool water to defrost slightly)
1 egg
fresh bread crumbs, as needed (around 1-1/2 c)
few dashes of Louisiana hot sauce (suit to your taste buds)
sea salt & black pepper for seasoning

Combine all ingredients, adding bread crumbs as needed. Season to taste. Form into patties, should make 5-6 depending on the size. If it's hot out: grill 2-3 minutes (or as long as necessary) until nicely browned. If it's cool enough to make them indoors, fry in a skillet with a few tablespoons of veg oil for 2-3 minutes on each side. Serve like a regular burger!

Sweet Potato Fries

Oh, yeahhh....sweet potato fries. Sometimes there is just nothing better. Even if you don't like sweet potatoes, they're worth trying. A co-worker of mine suggests adding dried dillweed, but I think they are just fine on their own.

1-2 large sweet potatoes (or yams, if that's what is available)
olive oil (or butter)
sea salt
freshly cracked black pepper

Preheat oven to 350 degrees. Cut the sweet potato into strips or wedges; be sure to make them as uniform as possible for even cooking.

Spread on a baking sheet or 9” x 13” pan, and drizzle with olive oil (about 1-2 tablespoons; if using butter, dot the potatoes with bits of butter). Sprinkle with salt & pepper, and toss to make sure everything gets coated. Place in the oven.

They'll probably take 45-60 minutes to bake properly...seriously, though, this is one dish that I can easily forget about as long as the timer is on. I like them crispy, but take them out whenever they are easily pierced with a fork and done to your liking.

Leftovers rating: High. Delicious anytime.

Hummus Pizza

This is a completely non-traditional pizza with endless variations. I started making this on the weekends so that there was enough to time to make the pizza crust in the old bread machine; once that's done, the rest is easy.

1 pizza crust (if you have a bread machine or enjoy making this from scratch, the time spent is worth it)
1 batch hummus (see recipe below) or about 1 -1/2 c store bought
1 red bell pepper, sliced
2 small heads broccoli, cut into small florets
2 c shredded colby jack cheese (any cheese would work--use what you like!)

Hummus
2 cloves garlic
1 15-oz can chickpeas (drained & rinsed)
2 T tahini
1/4 c water
juice of 1 lemon
1-2 tsp soy sauce
1/2 tsp ground cumin
1/2 tsp cayenne pepper
freshly cracked black pepper (to taste)
Whirl for a few seconds in a food processor until blended well.

Preheat oven to 475 degrees. Place pizza crust on a baking sheet or pizza stone, spread hummus on it (easiest with a rubber spatula). Sprinkle freshly cracked black pepper over it, to taste. Arrange vegetables over the hummus, and top with cheese. Bake 15-20 minutes or until crust is golden brown. Let cool slightly...then slice and serve.

Leftovers rating: Medium/High. Just like any other pizza.

Creamy Carrot Rice...risotto?

I originally saw this prepared on television, started dreaming about it, and then hunted down the recipe (see note below). You could probably just call this risotto, but that might be blasphemy considering the addition of carrot juice (therefore, “creamy carrot rice”). It’s so yummy...but then, I love carrots so this is perfect comfort food. It goes well with steamed green beans or roasted asparagus. The recipe below serves four, but can be easily doubled.

2 cups chicken broth
1 cup carrot juice (as natural as possible, with no sugar added)
2 tablespoons butter
1/2 small onion, finely chopped
sea salt and freshly cracked black pepper
1 cup rice (original recipe calls for long grain, but arborio would work too)
1/4 dry white wine (optional)
1/3 cup finey grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley (for serving, optional)

Combine chicken broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.

Meanwhile, melt 1 tablespoon butter in a heavy-bottomed pot over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with salt and pepper. Raise heat to medium; add rice, and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes. Add about 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed.

Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, about 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

Leftovers rating: Medium. Not quite the same, but definitely edible. Add more Parmesan.
Note: Recipe from Everyday Food: Issue 10, March 2004, page 114

Pad Thai

I was researching various Pad Thai recipes, and finally came up with a hybrid that is fantastic and practically fool-proof. The taste is fresher and lighter than what you'd normally get for carry-out.

7-8 oz Thai rice noodles (half a package)
3-4 T fish sauce
1 T rice vinegar
2 T sugar
1-2 tsp dried chile pepper (suit your taste)
2 T veg oil
1 bunch green onions, finely chopped
3 garlic cloves, crushed/minced/pressed
1 egg
1/2 pound shrimp, chicken, or pork (or combination)
1/4 c cubed tofu (press first to remove water)
1 lime, cut into wedges for serving (optional, but highly recommended)
2 tablespoons peanuts (optional)
1 cup bean sprouts (optional)

Soak rice noodles in a large bowl with warm/hot water for about 30 minutes. Meanwhile, combine fish sauce, rice vinegar, sugar, and dried chile pepper in a little bowl. Combine onion & garlic in a little bowl.

When rice noodles have softened (but not too soft) drain well in a colander. At this point, I also usually cut them in half or so to make the next step easier.

Heat oil in wok, add tofu, green onion, and garlic. Stir fry until tofu is slightly browned. Add drained noodles. Stir fry until coated with mixture, this may be sticky. Stir constantly to avoid everything sticking to the wok. Add fish sauce mixture, stirring to coat everything.

Make a little hole in the middle of the mixture, crack egg into it. Let set slightly, then stir into noodles. Add shrimp/chicken/pork if using. Stir fry until cooked.

Serve with lime, peanuts, and/or bean sprouts. These are all optional, but really add great flavor & texture if used. Perfect with hot sauce and rice.

Leftovers rating: Low. Seriously, the results are not good.

BBQ Chicken & Coleslaw Wraps...with a dash of Doctor Who

The inaugural post for Eat Happy! I made this to accompany an evening of Doctor Who (Season 2), and it hit the spot. We've tried it with both sandwich buns and wraps, and the wraps get our vote.

1 rotisserie chicken
1 12-oz bottle barbecue sauce
1 10-oz bag classic coleslaw mix
(I usually shred 1/2 head of cabbage + 1 carrot in my food processor instead)
1/2 cup mayonnaise
2 T apple cider vinegar
1-1/2 tsp sea salt
1-1/2 tsp sugar
freshly cracked black pepper
6 wraps

Remove chicken from bones and shred; save the bones for stock! In a large saucepan, combine with barbecue sauce and heat thoroughly.

Meanwhile, combine mayonnaise, cider vinegar, salt, sugar and black pepper in a small bowl. Toss with shredded cabbage.

Place a little of the chicken and the coleslaw on a wrap, and fold over burrito-style. Repeat this with the rest of the wraps.

Great with baked potatoes (organic if we can get them)!

Leftovers rating: High. Refrigerate chicken mixture separate from coleslaw. Fold into a wrap just before eating.